Everyone probably has their own favourite carrot cake recipe, and this is one of mine. I’ve got another recipe I really like that has crushed pineapple in it, but I like this one slightly better. It’s really moist and delicious, and freezes well. The recipe makes a lot of batter, so I usually divided it into two pans and after the cakes are cooked, freeze one and half the icing in a separate container. Otherwise just make one cake in the tin of your choice.
2 cups / 330 g plain flour
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons gorupnd cinnamon
2 cups / 330 grams sugar
1 cup chopped walnuts, or sultanas, or a combination
1 ½ cups vegetable oil
3 cups / 450 grams grated carrot
250 grams cream cheese, softened
50 grams butter, softened
dash of vanilla essence
500 grams icing sugar
- Turn the oven to 180 degrees Cad n grease and line your baking tin/s. Combine all the dry ingredients in a very large bowl and mix well.
- Mix the oil and eggs in a jug and when they are well combined pour into the dry ingredients. Add the carrots and nuts/sultanas and stir well.
- Bake for 50 – 60 minutes or until cooked through. The cooking time will vary, depending on the size and shape of your tin/s.
- Leave to cool in the tin for about 5 minuyes then turn onto a cooking rack. When completely cold, ice with the cream cheese icing. Don’t be tempted to ice it too soon, the icing will slide off if the cake is still warm.
- To make the icing add all the ingredients to a bowl and beat with electric mixers until thick and creamy. Cove the cake with the icing and decorate with extra walnuts, lemon zest etc.